1,445 des pe recipes

Made with store-bought or leftover homemade applesauce, this pie is exceptionally easy to prepare.

This is an easy to make pumpkin pie, and the flavor is also wonderful. A great dessert for Thanksgiving and Christmas.

Sometimes I also add a pinch of crushed red pepper flakes for a little more kick.

Fried Mexican ice cream coats frozen ice cream balls in cinnamon-sugar cornflake crumbs, then flash-fries for a crunchy hot shell over cold creamy center. Restaurant-style dessert at home.

So delicious and much less greasy than your deep-fried ones.

Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.

A very creamy and rich ice cream with 25% butterfat. Store in a deep freezer for best results.

Freedom Sunflower Oil for deep frying your favourite Boondi-laddoo is light, clear & less absorbing!

So much healthier than deep-fried, these are baked in a non-stick donut baking pan.

Sata andagi, Okinawan deep-fried doughnuts with a crispy cracked exterior and tender cake-like center. A simple drop doughnut made with eggs, flour, sugar, and milk.

Chocolate chip cookies sweetened with brown sugar and honey for chewy, caramel-deep results. Pantry-staple recipe ready in 30 minutes.

Love the deep-rich chocolate taste, and the roasted hazelnut just added in another kick. Absolutely to die for.

Gery's cheesecake is a classic New York-style cream cheese filling baked in a deep-dish graham crust, finished with a tangy sour cream topping. The diner-counter cheesecake your grandmother kept in her recipe box.

Try Freedom Physically Refined Rice Bran Oil for deep frying your favourite Crispy Chicken that is light and low absorbing!

A twist on the Christmas classic. You will need deep mince-pie tins for 18 pies and a 6.5cm cutter.

Easy sweet potato pie with nutmeg, vanilla, and lemon extract blended smooth in a food processor and baked in a deep-dish crust. A Southern classic that comes together in 15 minutes of prep with a silky, custard-like filling.